Puri, Indian Puffed Flat Bread
Puri, Indian Puffed Flat Bread
Puri is whole wheat fried bread, made on special occasions. Especially popular with children. It goes well with mutter paneer and other thick gravy recipes.
Ingredients
- 1 cup whole wheat flour
- 1/2 tsp salt
- 1 tsp oil
- 1/3 cup water, use as needed
Instructions
- Mix whole-wheat flour and salt. Add water as needed to make firm dough. Oil your palm and knead the dough until it is pliable. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
- Divide the dough in eight equal parts. Form these into smooth balls, rolling the dough between your greased plams.
- Roll the dough balls into seven inch circles. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
- Heat at least one inch of oil in a frying pan over medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
- Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
- Serve puri hot or store in covered container after they cool to room temperature.
Notes
Tips:
Do not roll the puris on a floured surface. If it seems that you need to flour the surface that is an indication that the dough is too moist. In this case, put a drop of oil on the surface and on the rolling pin.
If the oil is not hot enough, the puris will not puff and will be greasy.
Variations:
Add your choice of spices or one or more dry herbs to the flour when making dough. Red pepper flakes, asafetida, dry mint leaves, dry fenugreek leaves, or any other dry herb can be used.
Tried this recipe?Let us know how it was!
56 Responses
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Making puris is easier than I thought and my family and myself enjoyed having them. Thank you for the recipe.
New Recipe to try out is so much fun for Food Addicts. Recipe sounds interesting… Must try
Hello! Thank you for this resipe. Can I use besan flour and blend with bread flour? Just curious because it’s all I have currently.
plz tell me,whichflour will be better for puri???wheatflour or maida???becoz whenever i try with wheatflour…puri will be of too much oil….!!!!
Jyothi,
Use whole wheat flour
Manjula, can you please tell me how long i can store the puris in a airtight container?
I hadn’t tried making puris for a very long time due to past failed attempts.
Thank you for the recipe, it was easy to follow and came out very well(soft and puffed).
I got many compliments from my husband and daughter !!
Now I feel confident of making puris for guests as well 🙂
My heartfelt appreciations for your cooking skills!
This is probably the easiest and best tasting fried bread recipe I’ve ever made! I used wheat flour that I freshly milled and I used coconut oil to fry the bread in. So tasty!!!! My kids gobbled them all up. Thank you for the recipe 🙂
can i use white mayda?
Manjula aunty, how do you manage to flatten the dough without patting it on some loose flour? When I try it, it just sticks to the chakla as well as the belan. Is there a trick I don’t know?
Jaya, Dough should be firmer, oiling your palm while working with dough helps.
Thanks. I am visiting my boyfriend’s family today for Christmas. I am thinking of taking Potato-paneer tots, Palak Paneer, Yellow fried rice and Gajar ka Halwa for dinner. Do you think this is an okay combination?
Tina, it’s called steam leavening and it happens when the liquid in the dough heats up.
Tina they don’t really rise like yeasted breads, the puff up in the hot oil because they fill with air. They do deflate slowly once out of the oil so should be served straight away, otherwise they become baasi poori and are taken on journeys.
Can you please tell me how your flat bread rises with no bakeing powder or yeast in the reciepe? Thanks Tina
Hi Tina,
Baking powder is not added here, when u flatten the dough to thick break like and fry it in a hot oil, the air between the dough rises the puri to be puffed.
Thanks,
Namrata
Hello Manjulaji,
My mom and I often visit your website for your recipes.! My cooking has vastly improved and her ability to give me the exact measurements to her recipes has improved too! 🙂 Thank you!
Manjula aunti thank U very much. I cannot cook. My wife is in Surinam at this moment so i want to cook something. Let me start with the roti i thought.
I went to youtube and came out atyour site and we (my 2 sons and me) at roti today thanks to you Manjula. Tomorrow i will try the puri and the paratha and in time i want to make naans because i love naans.
Thank you again Manjula ji.
aunty,thanks for the video. it really helps! and i succeed in making puri by having ur video as a reference.
hi aunty i got one problem . i tried many time to make puri .but always it is not make puff. it make as like crispy what is problem pls tell me.
Lavi,
Knead the dough more, and fry puri on little more high heat.
Hi Manjula, Can u pls tell me what oil you use for frying puris & other goodies?
Peethi,
I use canola oil.
Thanks Manjulaji
Good job, Manjulaji. Your contribution to the world is immensely appreciated. I have seen other Indian sites and still come back to this site for my cooking.
sara what is “dry milk”????
Dry milk (also called milk powder) is dehydrated milk.
hi aunty manjula ..i just wanna inform u that im malaysian which is marry with pakistani n i just new starting to view ur recipi its
look nice n tasty but i havent try yet n i busy to copy the recipy which i think my husband like..got some ingredients dat i don
t know like gram flour?n anything that can make me more easy to try all the dishes well u know here i not realy not whats the
actual tools that i have to use.so far i always make for my husband capati with bhendi,aloo ghobi,omelette(easy rite!),chicken k
arahi n which are i think aesy for me..just i not understand after 3years i marry n already have 2 babies my capati still not puff
when it cook why??pls give me comment to make my cooking learn better..THANK U VERY MUCH I REALLY APPRECIATE TO U
add dry milk in atta dough and knead well. 2cup atta add i teaspoon of dry milk.
make chapati on med heat if possible .
Dear Mrs. Manjula, Thank you for taking time to demonstrate to us! When ever I try, some times they come good, some times too soft or too hard. Having exact measurement the way you have is pretty good to know.
Thank you,
Jaya
Hare Krishna,
I had a question: my puris turned out a little hard, they were not as soft and fluffy as they should be. Did I leave them frying in the ghee too long?
Thank you very much.
I have tried some of your recipes.I am a non vegetarian and not good at cooking vegeterian food. However all the recipes that
I have tried from your websites like Navratan Korma, Jalebi, Rasgulla, chole have all turned out very well and I have got lot of
appreciation from my kids. As I am a working housewife I love your easy andquick recipes. You are like
a mother teaching her daughter. Keep up the good work.
Having a wheat intolerance, i’m wondering if i could make these using coconut flour? If not, what other flours would you recommend. Thank you for the demonstration…you made it look so easy.
LOVE your recipes and website!
What sort of oil do you use for deep frying the Puris?
Thank you in advance.
Hi Mam…
your site is awesome…I like your style of cooking.. very very helpful for newly married gals like me.
Hare Krishna Manjula!
These turned out excellent! Thank you.
Haribol!
Dear Manjula,
I am very poor at rolling…..can I just roll out a bread and cut out the puris?
Excellent and very helpful site for me and my wife.This site ( not exaggerating ) is like the ” Gusteau ” Book as spoken about in the beautiful movie Ratoutille.
Our site will go live in the first week of January 2009. It is a site for beautiful and really cost effective art for Laptops. You shall see more once the site goes online.
Thanks,
Mithun Sugur.
Yesterday I also made some puri’s,I made them your way,but also with banana through the dough,that was great!
I served them with cream cheese and your tamarind chutney,yummmmm!
Hi Manjula!
Puri is same “Bánh tiêu” of Vietnamese, but it has pinch of sugar and sesame seed. Thanks
Dear Manjula Aunty,
Your recipes are such a valuable asset to my cooking. Greatly appreciated, and great videos. The puris turned out exactly like you said they would. As they say in America, you rock!!
Thanks
Dear Manjula,
Thank you very much for sharing your wonderful recipes on the internet. I find you and your cooking an inspiration and a delight. My husband is especially happy with Indian vegetarian) food and a big fan.
I’m looking forward to see even more recipes from you soon.
Love from Romania,
Dana
Dear Manjula,
My mother-in-law in Delhi recommended me to look at your website. I am not of Indian descent, but I occasionally cook Indian food for my family. I cook several dishes very well, but have always avoided trying to make the breads. Now after watching your videos, I’m sure I can succeed at making them with a little practice. I’ll let you know how they come out.
Keep up the good work! I really appreciate your efforts! Your kind and gentle manner reminds me of my husband’s family and brings up good memories of lovely meals and good company.
Your fan in L.A. County, California, U.S.A.,
Jennifer
Hello Dimps,
If dough is not knead enough puri will not puff another reason if oil is not hot enough puri will be oily and will not puff.
i wish i could make such nice pooris, my puris never puff up ..i get hard puris and oily ..any suggestions?
Thank you for showing me how to make poori’s. I made them the other night but they came out a little too crispy. I definitely fried them too long. I love that I can watch you make something online. It makes it a lot easier for when I make it.
Dear Manjula Madam,
I am tryiong out all your recepies and its coming out very well.
You are so sweet, very slowly you are teaching how to cook.
I like your style.
I am vaishnavist so i don’t eat Onion and Garlic, so all your recepies are very helpful to me.
Thanks & Regards
Sona
Hi Saina, yes you can make with all purpose flour but texture is very different. If I am making with all purpose I will add in 1 cup all putpose flour 1/4 cup samolina flour (Sooji)
Manjula
HI MANJULA , I LOV UR BREAD RECIPES N I ALSO TIRED SPICE POTATOS LOVED IT,
TODAY I WILL TRY NAAN , JUST A QESTION ABT PURI THAT CAN V USE ALL PURPOSE FLOUR ??? DO REPLY ME THXZ
Hello Manjula Aunty,
I tried pooris today,they were great in taste but all of them didn’t puff up,what could be the reason? Can you plz let me know? Well all your recires are great and my 4 year old son just loves watching them with me.
Thanks a million.
Your videos are great! My boyfriend loved the roti bread. Im bad at cooking but you have simple steps and great explanations. I plan on trying to make the Jalebis next. Thanks.
Hello Manjula,
Thank you so much for your vidios on Indian cooking. I just came across them roday. I have only bought premade puri and never have had home made. I am a grandmother of six in the USA and am looking forward to trying some Indian recipes now that I have your help.
Hello Aunty
Your site is very helpful for people like me who had never visited kitchen when were in india. with your help now we prepare food which is edible, and tasty too. 🙂
Thanks
Sudhanshu
i have never cooked indian before .but after seeing these yum recipes i will be trying to cook them.thankyou so much you made it look so easy
Thanks a ton for your patience and for sharing your delicious recipes, I am Mexican and love Indian food!!!
Hi Ms. Manjula,
Thanks a lot for this recipe. I’m Sri Lankan but I love Indian food. I’ve tried so many puri recipes but yours is the best. When I used your recipe, all the puris puffed nicely. Thanks very much for sharing your recipe with everyone.